Three tostadas on a red polka-dot plate topped with beans, lettuce, shredded chicken, tomato, red onion, avocado, crema and crumbled cheese. — Photo: Infrogmation of New Orleans · CC BY-SA 4.0 · Wikimedia Commons

Mexican · Lunch · Dinner

Chicken Tostadas

Name: Chicken Tostadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 450 g (about 2 medium breasts) Boneless skinless chicken breast; 4 cups (3 tbsp kept for the beans, rest discarded) Water, for poaching; 8 (15 cm / 6 in) Small corn tortillas; 2 tsp Olive oil; 1 can (425 g / 15 oz), drained Black beans, canned, drained and rinsed; 2 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Chili powder; 3 medium Tomatoes, diced; 1/2 medium White onion, finely chopped; 1 Jalapeño, seeded and finely chopped; 1/2 cup Fresh cilantro, chopped; 2 tbsp (about 1 lime) Lime juice; 1/2 tsp, divided Salt; 2 cups Iceberg lettuce, shredded; 1/2 medium Avocado, sliced

Tostadas de Pollo

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Crisp oven-baked corn tortillas spread with spiced mashed black beans, then piled with juicy shredded chicken, fresh tomato salsa, crunchy lettuce and creamy avocado. A crunchy, lighter take on a Mexican favourite with no deep frying.

Prep: 20 min
Cook: 25 min
Total: 45 min
Serves: 4

Easy
Dairy Free
High protein

18%

Per serving359kcal18% of a 2,000 kcal day

34gProtein

41gCarbs

7gFat

10gFiber

Calories come from: Carbs 45% · Fat 18% · Protein 37%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

450 g (about 2 medium breasts)Boneless skinless chicken breast
4 cups (3 tbsp kept for the beans, rest discarded)950 gWater, for poaching (optional)
8 (15 cm / 6 in)208 gSmall corn tortillas
2 tsp9 gOlive oil
1 can (425 g / 15 oz), drainedBlack beans, canned, drained and rinsed
2 cloves6 gGarlic, minced
1 tspGround cumin
1 tspChili powder
3 medium360 gTomatoes, diced
1/2 medium55 gWhite onion, finely chopped
114 gJalapeño, seeded and finely chopped
1/2 cup8 gFresh cilantro, chopped
2 tbsp (about 1 lime)30 gLime juice
1/2 tsp, dividedSalt
2 cups72 gIceberg lettuce, shredded
1/2 medium75 gAvocado, sliced (optional)

Steps

1
Put the chicken in a saucepan and cover with the water.
2
Bring to a gentle simmer, cover and cook for 15-18 minutes until the thickest part reaches 74 °C / 165 °F.
3
Meanwhile, heat the oven to 200 °C / 400 °F.
4
Lightly brush both sides of the tortillas with the olive oil and lay them in a single layer on two baking sheets.
5
Bake for 10-12 minutes, turning halfway, until golden and crisp; they firm up more as they cool.
6
For the salsa, mix the tomatoes, onion, jalapeño, cilantro, 1 tbsp of the lime juice and 1/4 tsp of the salt in a bowl.
7
Lift the cooked chicken onto a board and keep 3 tbsp of the poaching water; discard the rest.
8
Put the beans, garlic, cumin, chili powder and reserved poaching water in a small pan and warm over medium heat for 5 minutes, mashing until mostly smooth.
9
Shred the chicken with two forks and toss it with the remaining lime juice, the remaining 1/4 tsp salt and 3 tbsp of the salsa.
10
Spread each tostada with a layer of the bean mash.
11
Top with lettuce, shredded chicken and the remaining salsa.
12
Finish with avocado slices if using, and serve straight away while crisp.

Swaps, storage and make-ahead

Swaps

For a vegan version, skip the chicken and top with extra black beans or sautéed peppers and mushrooms, using vegetable broth or water in the bean mash instead of poaching water.
For a gluten-free version, choose corn tortillas and chili powder labelled gluten-free.
To save time, use shredded rotisserie chicken and warm the beans with 3 tbsp of water or low-sodium broth instead of poaching water.
For a milder dish, leave out the jalapeño or swap in a little diced green bell pepper.

Storage

Assembled tostadas go soggy and are best eaten fresh, so store the parts separately: refrigerate the chicken, bean mash and salsa in airtight containers within 2 hours for up to 3 to 4 days, and reheat the chicken and beans until steaming hot. Keep baked tortillas in an airtight container at room temperature for a day or two, and don't freeze the salsa, lettuce or avocado.

Make ahead

Poach and shred the chicken and make the bean mash up to 3 days ahead and keep them chilled, and make the salsa up to a day ahead. Bake the tortillas and slice the avocado just before serving, then reheat the chicken and beans until steaming hot and assemble.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Chicken Tostadas in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (368 g)	Per 100 g
Calories	359 kcal	98 kcal
Protein	33.5 g	9.1 g
Carbohydrates	40.9 g	11.1 g
of which sugars	4.3 g	1.2 g
Fiber	9.6 g	2.6 g
Fat	7.3 g	2 g
of which saturated	1.3 g	0.4 g
Sodium	636 mg	173 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.